Name: Salsa Verde
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 pound fresh tomatillos, husked and rinsed; 1 serrano pepper (or jalapeño for milder heat), stem removed; 2 cloves garlic, unpeeled; 1/2 cup fresh cilantro leaves; 1/3 cup diced white onion; 1 tablespoon fresh lime juice; 1 teaspoon fine sea salt; 1/4 teaspoon ground cumin (optional)

Description

Learn how to make delicious, authentic, and irresistible Mexican tomatillo salsa verde recipe with this easy recipe!

Ingredients

Scale

1 pound fresh tomatillos, husked and rinsed
1 serrano pepper (or jalapeño for milder heat), stem removed
2 cloves garlic, unpeeled
1/2 cup fresh cilantro leaves
1/3 cup diced white onion
1 tablespoon fresh lime juice
1 teaspoon fine sea salt
1/4 teaspoon ground cumin (optional)

Cook Mode Prevent your screen from going dark

Instructions

Roast. Place the tomatillos, serrano, and garlic on a baking sheet. Broil for about 10 minutes, flipping halfway through, until charred and softened
Blend. Carefully squeeze out the roasted garlic flesh into a blender (or food processor), discarding the peels. Add the tomatillos, serrano and all of their juices to the blender, along with the cilantro, onion, lime juice, salt, and cumin (if using). Blend until smooth or pulse for a more chunky consistency.
Season. Taste and season with additional salt or lime juice, if needed.
Chill and serve. Let the salsa chill in the fridge for at least an hour to allow flavors to meld. Serve and enjoy, or refrigerate in a sealed container for up to 5 days.